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Growing Tip No. 14

‘Planting Vegetable Plants at the right time for your area is crucial.  Make sure you check for the last frost date and watch the weather carefully before planting."

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Herb Oils and Flavored Vinegars

Try some of these easy to make, great flavored recipes for using fresh herbs and keeping them all year long!

Herb Flavored Oil

  • 2 cups extra virgin olive oil, warmed on the stove

  • 4 sprigs fresh oregano

  • 4 sprigs fresh basil

  • 4 sprigs fresh thyme

  • 2 Tbsp. whole black peppercorns

  • 2 Tbsp. crushed dried red pepper

Wash the herbs and dry thoroughly. Place the herbs, peppercorns, and red pepper in a wide-mouth jar. Pour the oil over them and cover. Allow to infuse for 2 weeks. Remove the herbs and strain the oil through several layers of cheesecloth to remove the peppercorns and red pepper and divide among clean bottles or jars.


Garlic Basil Vinegar

  • 1 head of garlic

  • 2 cups fresh basil leaves

  • 4 cups red wine vinegar

Separate the garlic head into individual cloves. Crush the cloves slightly with the flat side of a knife and peel them. Wash the basil leaves and pat dry. Place the basil and garlic in a 2-quart or larger seal-able glass jar. Pour the vinegar over the garlic and basil, cover, and store in a cool, dark place for 2 weeks. Strain the vinegar through several layers of cheesecloth into clean, sterile bottles and cover. You can add a whole garlic clove or two to each bottle before closing.


Tuna Pasta Salad with Dilled Dressing

  • 1 bunch dill leaves, stems removed, chopped fine

  • 1 small bunch chives, snipped fine

  • 1 cup sour cream

  • 1 tsp. lime or lemon juice

  • 1 cup half & half

  • 1 can Premium Tuna fish 12 oz. pasta, bow ties or penne or similar

  • salt & fresh cracked pepper to taste

Cook pasta according to directions. In a blender or food processor combine all ingredients except tuna fish and pasta, and blend well. Add tuna and stir gently into pasta until fully coated with dressing. Garnish with a dill sprig, chill and serve.


Lemon Basil Salad Dressing

  • 1 cup loosely packed fresh basil leaves

  • 2 cloves garlic

  • 1/4 cup fresh lemon juice

  • 1/2 cup parmesan cheese

  • 1/3 cup olive oil

Process all ingredients in a food processor and chill.


Cilantro and Lime Dressing

  • 1 bunch of cilantro, chopped fine

  • 2 cloves garlic, minced

  • 1 jalapeno pepper, seeded and minced juice of 4 limes

  • 2 tablespoons of light olive oil

Mix all ingredients together in a blender or food processor and chill at least 30 min. for dressing or use as a marinade on fish or chicken for grilling or as a dressing for chilled shrimp salad.


Garlic Herb Paste Marinade

  • 1/2 cup fresh lemon juice

  • 3-4 garlic cloves, minced

  • 1 tsp. red pepper flakes

  • 1/2 cup olive oil

  • 1/2 tsp. salt and fresh ground pepper

  • 1 cup Fresh herbs loosely packed (parsley, basil, oregano, thyme, rosemary, or sage)

Blend all ingredients in a blender or food processor to puree. Spread on meat and refrigerate at least 30 min.


Tarragon Chicken Rub

  • 2 tbsp. butter, melted

  • 1/4 tsp. black pepper

  • 1/2 tsp. salt, or less

  • 1 tsp. paprika

  • 1/2 tsp. tarragon

  • 1 tsp. water

  • 1 clove garlic, crushed

  • 2 lb. chicken pieces

Mix ingredients and rub all over chicken parts. Bake at 350 degrees 30 min. covered, 30 min. uncovered. Baste last 5 min.